KR100288469B1 - Panboiled soypaste mixed with red peppers and producing method thereof - Google Patents

Panboiled soypaste mixed with red peppers and producing method thereof Download PDF

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KR100288469B1
KR100288469B1 KR1019980017628A KR19980017628A KR100288469B1 KR 100288469 B1 KR100288469 B1 KR 100288469B1 KR 1019980017628 A KR1019980017628 A KR 1019980017628A KR 19980017628 A KR19980017628 A KR 19980017628A KR 100288469 B1 KR100288469 B1 KR 100288469B1
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mixture
panboiled
red peppers
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KR19990085297A (en
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이상수
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
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Abstract

PURPOSE: A panboiled soypaste mixed with red peppers and a producing method thereof are provided, thereby producing the panboiled soypaste mixed with red peppers having improved taste and nutrients. CONSTITUTION: The method for producing the panboiled soypaste mixed with red peppers comprises the steps of: dipping the rice in water and heating the mixture; cooling the mixture to 75 deg.C and inoculating koji into the mixture; fermenting the mixture at 60 deg.C for 3 to 5 hours; adding red pepper powder, salt, ginger, carrot and garlic into the mixture; and maturing the mixture at 15 to 25 deg.C for 25 to 30 days to produce soypaste mixed with red peppers; adding Citrus unshiu MARKOVICH., cinnamon, fennel, Eugenia caryophyllata THUNB., Zanthoxylum schinifolium and Mentha arvensis L., starch syrup and bean powder into the soypaste mixed with red peppers; boiling the mixture to 60 to 70 deg.C for 1 to 2 hour, cooling it to room temperature and maturing it for 10 to 15 days; mixing the matured soypaste mixed with red peppers and chopped beef and panboiling the mixture at 80 to 100 deg.C for 1 to 2 hours; and adding panboiled sesame, vegetable leaf and vinegar into the panboiled soypaste mixed with red peppers.

Description

비빔용 볶음 고추장 및 그 제조방법Bibimbap Gochujang and its manufacturing method

본 발명은 비빔용 볶음 고추장 및 그 제조방법에 관한 것으로, 보다 상세하게는 독특한 향미와 영양가 및 신선도를 높인 비빔용 볶음 고추장 및 그 제조방법에 관한 것이다.The present invention relates to bibimbap roasted kochujang and a method of manufacturing the same, and more particularly to a bibimbap fried gochujang with a unique flavor, nutritional value and freshness.

종래의 볶음 고추장이나 비빔용 고추장은 고추장에 돼지고기나 햄 등을 첨가하거나 또는 각 가정에서 소량으로 통상의 고추장에 깨, 마늘, 참기름 등 주로 조미료를 첨가하여 제조하여 별도의 부가적인 양념정도로 사용 하였다.Conventional stir-fried red pepper paste or bibimbed red pepper paste was prepared by adding pork or ham to red pepper paste or by adding seasonings such as sesame, garlic, and sesame oil to ordinary red pepper paste in small amounts in each household, and used it as an additional condiment. .

이러한 구성을 지닌 종래의 볶음 및 비빔용 고추장은 단순히 조미료와 첨가제를 첨가한 후 가열하여 볶음처리만을 하여 제조되기 때문에 그 영양가가 충분하지 못하기 때문에 곡류 및 면류음식에 단독으로 비빔하여 식용하는 것에 무리가 있을 뿐만 아니라 그 맛도 떨어진다는 문제점이 있었다.The conventional stir-fry and bibim kochujang with such a structure is prepared by simply adding seasonings and additives and then roasting it, so its nutritional value is not sufficient. Not only that, but the taste was also a problem.

이러한 문제점을 해결하기 위하여 안출한 본 발명은 영양가는 물론 구수하고 감질맛이 날 뿐만 아니라 특유의 향기가 좋고 곡류 및 면류음식에 단독으로 비빔하여 간편하게 식사를 할 수 있는 비빔용 볶음 고추장의 제조방법을 제공하는데 그 목적이 있다.The present invention devised to solve this problem is not only nutritious but also saves and tastes, as well as the unique aroma of good and unique bibimbap of grains and noodles can be easily eaten by roasting red pepper paste manufacturing method The purpose is to provide.

또한, 본 발명의 다른 목적은 상기 방법으로 제조된 비빔밥용 볶음 고추장을 제공하는 것이다.In addition, another object of the present invention to provide a roasted red pepper paste for bibimbap prepared by the above method.

상술한 본 발명의 목적은 침수탈수된 쌀 18kg에 40 내지 50ℓ의 식수를 붓고 증숙시킨 후 약 75℃의 온도로 식혔을 때 당화 및 단백질 분해가 잘되는 코오지 5 내지 6kg을 투입하여 60℃의 온도에서 3 내지 5시간 유지 소화시켜서 당화와 단백질 분해를 일으켜 고추분 2 내지 3kg, 정제염 2 내지 3kg 생강, 당근, 마늘을 혼합 분쇄한 다음 15 내지 25℃의 온도로 25 내 지 30일 동안 숙성하여 제조하는 통상의 고추장 제조방법에 있어서, 숙성된 고추장에 정제분말한 진피, 계피, 회향, 정향, 산초 및 박하 각 1 내지 10% 및 물엿 10 내지 20%, 콩가루 10 내지 15%를 혼합하여 60 내지 70℃의 온도로 1 내지 2시간 가열한 후 상온으로 냉각시켜 10 내지 15일간 재숙성시키는 단계와; 재숙성된 고추장 40 내지 80%와 세절한 쇠고기 20 내지 40%를 혼합하여 80 내지 100℃의 온도로 1 내지 2시간 골고루 잘 저어서 볶는 단계와; 볶은 고추장에 볶은 참깨 1 내지 4%, 야채잎 박편 2 내지 5% 및 양조 식초 5 내지 10%를 혼합교반하는 단계를 포함하는 것을 특징으로 하는 비빔용 볶음 고추장의 제조방법에 의해 달성된다.The object of the present invention described above is to add 18 to 50 kg of drinking water and add about 5 to 6 kg of koji which is well glycosylated and decomposed when cooled to a temperature of about 75 ° C. after pouring steam of 40 to 50 l into 18 kg of submerged dehydrated rice at a temperature of 60 ° C. 3 to 5 hours of digestion to cause saccharification and proteolysis, red pepper powder 2-3 kg, refined salt 2-3 kg ginger, carrot, garlic mixed and ground and then aged for 25 to 30 days at a temperature of 15 to 25 ℃ prepared In a conventional kochujang preparation method, 60 to 70 ° C by mixing 1-10% of refined powdered dermis, cinnamon, fennel, cloves, peppermint and peppermint, 10-20% starch syrup and 10-15% soy flour Heating to a temperature of 1 to 2 hours and then cooling to room temperature to re-age for 10 to 15 days; Mixing 40 to 80% of the aged red pepper paste and 20 to 40% of the finely ground beef, stir-frying well for 1 to 2 hours at a temperature of 80 to 100 ° C; 1 to 4% of roasted sesame seeds, 2 to 5% of vegetable leaf flakes, and 5 to 10% brewed vinegar.

또한, 본 발명의 다른 목적은 상기 방법에 의해 제조된 비빔용 볶음고추장에 의해 달성된다.In addition, another object of the present invention is achieved by the roasted pepper for bibimb prepared by the above method.

이하, 본 발명의 바람직한 실시예에 따른 비빔용 볶음 고추장 및 그 제조방법에 대하여 설명하기로 한다.Hereinafter, a description will be given of the bibimbap roasted kochujang and its manufacturing method according to a preferred embodiment of the present invention.

본 발명에 따른 비빔용 볶음 고추장의 제조방법은 숙성시키는 단계와, 본 발명의 특징인 재숙성 시키는 단계와, 볶는 단계와, 혼합교합하는 단계로 구성된다.The method for producing bibimbap roasted kochujang according to the present invention comprises a step of aging, a step of reaging, and a step of mixing and mixing, characterized in that the characteristics of the present invention.

상기 숙성하는 단계는 먼저 침수탈수된 쌀 18kg에 40 내지 50ℓ의 식수를 붓고 증숙시키고, 그 다음 약 75℃의 온도로 식혔을 때 당화 및 단백질 분해가 잘되는 코오지 5 내지 6kg을 투입하여 60℃의 온도에서 3 내지 5시간 유지 소화시켜서 당화와 단백질 분해를 일으켜 고추분 2 내지 3kg, 정제염 2 내지 3kg, 생강, 당근, 마늘을 혼합분쇄한 다음 15 내지 25℃의 온도로 25내지 30일 동안 숙성시키는 것이나 이의 숙성과정은 통상적인 것과 동일 하거나 유사하다.In the aging step, first, 40-50 liters of drinking water is poured into 18 kg of submerged dehydrated rice and steamed, and then 5-6 kg of koji which is well glycosylated and decomposed when cooled to a temperature of about 75 ° C. is added to a temperature of 60 ° C. 3 to 5 hours in digestion to cause saccharification and proteolysis, red pepper powder 2-3 kg, refined salt 2-3 kg, ginger, carrots, garlic and crushed mixed and then aged for 25 to 30 days at a temperature of 15 to 25 ℃ Its ripening process is the same as or similar to that of conventional ones.

상기 생강은 산화방지효과와 티프스균, 콜레라균 등의 세균에 대해 강한 살균작용이 있어서 식중동 예방에 탁월한 효능이 있고, 다이스타제의 효소가 있어서 육류조리를 부드러워지게 하며 고기, 생선의 비린내를 없애주며, 식욕증진과 음식과 약의 맛을 좋게 하고 이의 흡수를 크게 돕고, 위를 튼튼히 하고 구토를 가라앉혀 주며, 기침에도 효능이 있다.The ginger has an anti-oxidant effect and a strong bactericidal effect against bacteria such as Tiffus bacterium and cholera bacteria, and has an excellent effect on the prevention of food intake. The enzyme of Dystaze softens the cooking of meat and makes fish and fishy fishy. Eliminates, improves appetite and taste of foods and medicines, greatly helps the absorption of it, strengthens the stomach, relieves vomiting, and is also effective in coughing.

상기 당근은 동물의 간과 맞먹는 비타민A의 공급원이고, 빈혈, 저혈압 및 야맹증에 특효가 있다.The carrot is a source of vitamin A, which is comparable to animal liver, and is effective in anemia, hypotension and night blindness.

상기 마늘은 요리할 때 맛을 살리는 매우 중요한 식품으로 회춘 등의 강장효과와 상당량의 비타민 B1, B2, C와 칼슘, 철분을 함유하고 있어 강장, 강정, 식욕부진, 정장, 변비, 보온, 항균, 구충, 이노, 혈압강하, 각기, 신경통 및 신경마비등에 효능이 있다.Garlic is a very important food to enhance the taste when cooking, it contains tonic effects such as rejuvenation and a considerable amount of vitamins B1, B2, C and calcium, iron, tonic, gangjeong, anorexia, formal, constipation, warmth, antibacterial, It is effective for hookworm, ino, lowering blood pressure, each, neuralgia and nerve paralysis.

상기 재숙성시키는 단계는 숙성된 것에 정제분말한 진피, 계피, 회향, 정향, 산초 및 박하 각 1 내지 1% 및 물엿 10 내지 20%, 콩가루 10 내지 15%를 혼합하여 60 내지 70℃의 온도로 1 내지 2시간 가열한 후 상온으로 냉각시켜 10 내지 15일간 재숙성시킨다.The re-aging step is a mixture of purified dermis, cinnamon, fennel, cloves, acid and mint 1 to 1% and starch syrup 10 to 20%, soybean flour 10 to 15% to a temperature of 60 to 70 ℃ After heating for 1 to 2 hours, the mixture is cooled to room temperature and re-aged for 10 to 15 days.

상기 진피, 계피, 회향, 정향, 산초 및 박하의 고유한 향미작용과 생강의 고유성분은 입맛을 돋워 주는 효과가 있다.The unique flavor of the dermis, cinnamon, fennel, cloves, peppermint and peppermint and the inherent component of ginger has the effect of boosting the taste.

즉, 진피는 고유의 향피가 있고 감기, 담, 기침을 막아주고, 건위작용을 하여 위장에도 약효를 갖는다. 계피는 독특한 맛과 향미가 있고 간장, 흥분, 건위, 정강, 현기증, 두통 및 오한 등에 효능이 있으며, 회향은 고유의 향기가 있고, 주로 위를 강건하게 하는 작용과 장내의 가스를 없애는 작용을 하여 뱃속을 편안하게 해주는 효능이 있고, 정향은 독특한 고유의 향기가 있고, 심복통 및 구토증에 효능이 있다.In other words, the dermis has a unique fragrance and prevents colds, phlegm, cough, and acts as a stomach to have the effect on the stomach. Cinnamon has a unique taste and flavor, and is effective in soy sauce, excitement, dryness, shin, dizziness, headache, and chills. Fennel has a unique scent, and it mainly acts to strengthen the stomach and remove gas from the intestines. It has the effect of relaxing the stomach, cloves have a unique inherent scent, and is effective in heart pain and nausea.

상기 산초는 특유의 향미를 갖고, 해독작용과 식욕증진, 건위 및 정장에 유효하며, 상기 박하는 특유한 향기를 갖고 해열, 발한작용이 있으며 건위제, 청량제로서도 널리 쓰이고 있다.The acid has a distinctive flavor, is effective in detoxification and appetite promotion, health and suits, the mint has a distinctive scent, antipyretic, sweating, and is also widely used as a health and refreshing agent.

상기 볶는 단계는 재숙성된 고추장 40 내지 80%와 세절한 쇠고기 20 내지 40% 혼합하여 80 내지 100℃의 온도로 1 내지 2시간 골고루 잘 저어서 볶는다.The roasting step is mixed with 40 to 80% of matured red pepper paste and 20 to 40% of fine beef, stir well and stir evenly for 1 to 2 hours at a temperature of 80 to 100 ℃.

상기 쇠고기의 단백질에는 동물의 성장에 필요한 필수 아미노산이 골고루 들어 있어서 영양가가 높고 맛도 좋아 영양공급은 물론 입맛을 돋운다.The protein of beef evenly contains the essential amino acids necessary for the growth of animals, high nutritional value and good nutrition, as well as nourish taste.

상기 혼합 교반하는 단계는 볶은 고추장에 볶은 참깨 1 내지 4%, 야채잎 박편 2 내지 5% 및 양조식초 5 내지 10%를 혼합 교반한다.The mixing and stirring step is to stir roasted sesame seeds 1 to 4%, vegetable leaf flakes 2 to 5% and brewed vinegar 5 to 10%.

상기 참깨는 질이 우수한 단백질이 많고, 강장, 병후회복에 매우 좋은효과가 있으며, 구수한 맛을 돋워 준다.The sesame seeds have a lot of protein of good quality, tonic, very good effect on the recovery of the disease, and brings out the delicious taste.

야채잎은 각종 비타민류와 섬유질이 있어 인체의 활력 및 장 활동과 소화를 돕는다.Vegetable leaves have various vitamins and fiber to help the body's vitality, intestinal activity and digestion.

이상으로 설명한 본 발명에 의하면, 식초는 강력한 살균작용을 갖고있어 여름철 전염되기 쉬운 이질이나 장티프스 또는 식중독균의 발생을 예방할 뿐만 아니라 부패균의 번식을 막아 식중독을 예방한다. 진피, 계피, 회향, 정향, 산초 박하의 향기와 약효, 생강, 식초의 식중독 예방, 고추장과 쇠고기의 혼합된 볶음은 구수하고 감칠맛이 나는 독특한 맛과 콩, 참깨, 당근, 마늘, 야채잎 성분의 영양가에 의해 입맛을 돋구어 주는 것은 물론 충분한 영양물 공급하고 몸을 보신할 수 있을 뿐만 아니라 곡류 및 면류음식에 단독으로 비빔하여 간단한 식사를 할 수 있는 효과를 갖는다.According to the present invention described above, vinegar has a strong bactericidal action to prevent the occurrence of dysentery, typhoid or food poisoning bacteria that are susceptible to infection in summer, as well as to prevent the spread of rot bacteria to prevent food poisoning. The scent and efficacy of dermis, cinnamon, fennel, cloves, and peppermint peppermint, the prevention of food poisoning of ginger and vinegar, and the mixed stir-fry of red pepper paste and beef are unique and tasteful. The nutritional value of the appetite, as well as supplying sufficient nutrition and the body, as well as having a simple meal with the bibimbap of grains and noodles alone.

Claims (2)

침수탈수된 쌀18kg에 40 내지 50ℓ 의 식수를 붓고 증숙시킨 후 약75℃의 온도로 식혔을 때 당화 및 단백질 분해가 잘되는 코오지 5 내지 6kg을 투입하여 60℃의 온도에 3 내지 5시간 유지 소화시켜서 당화와 단백질 분해를 일으켜 고추 분 2 내지 3kg, 정제염 2 내지 3kg, 생강, 당근, 마늘을 혼합 분쇄한 다음 15 내지 25℃의 온도로 25 내지 30일 동안 숙성하여 제조하는 통상의 고추장 제조방법에 있어서, 숙성된 고추장에 정제분말한 진피, 계피, 회향, 정향, 산초 및 박하 각 1 내지 10% 및 물엿 10 내지 20%, 콩가루 10 내지 15%를 혼합하여 60 내지 70℃의 온도로 1 내지 2시간 가열한 후 상온으로 냉각시켜 10 내지 15일간 재숙성시키는 단계와; 재숙성된 고추장 40 내지 80%와 세절한 쇠고기 20 내지 4%를 혼합하여 80 내지 100℃의 온도로 1 내지 2시간 골고루 잘 저어서 볶는 단계와: 볶은 고추장에 볶은 참깨 1 내지 4%, 야채잎 박편 2 내지 5% 및 양조식초 5 내지 10%를 혼합 교반하는 단계를 포함하는 것을 특징으로 하는 비빔용 볶음 고추장의 제조방법.Pour 40-50 liters of drinking water into 18kg of immersed and dehydrated rice, steam, and add 5 ~ 6kg of Koji, which is good for saccharification and proteolysis when cooled to about 75 ℃, and digested for 3 to 5 hours at 60 ℃. In the conventional method for producing red pepper paste, which is produced by saccharification and proteolysis, red pepper powder 2 to 3 kg, refined salt 2 to 3 kg, ginger, carrot and garlic are mixed and ground and then aged at a temperature of 15 to 25 ° C. for 25 to 30 days. , 1 to 10 hours of refined powdered dermis, cinnamon, fennel, cloves, peppermint and peppermint 1-10%, starch syrup 10-20%, soy flour 10-15% at a temperature of 60-70 ℃ Heating and cooling to room temperature and reaging for 10 to 15 days; Stir-fry stir evenly for 1 to 2 hours at a temperature of 80 to 100 ° C by mixing 40 to 80% of the aged red pepper paste and 20 to 4% of fine beef: roasted sesame seeds 1 to 4%, vegetable leaves A method for producing bibimbap roasted kochujang, comprising mixing and stirring 2 to 5% of flakes and 5 to 10% of vinegar. 제1항의 제조방법에 의해 제조되는 것을 특징으로 하는 비빔용 볶음 고추장.Roasted red pepper paste for bibimb characterized in that it is manufactured by the manufacturing method of claim 1.
KR1019980017628A 1998-05-15 1998-05-15 Panboiled soypaste mixed with red peppers and producing method thereof KR100288469B1 (en)

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KR100556147B1 (en) * 2004-04-28 2006-03-03 주식회사 금호식품 A red pepper meal having chlorella and the manufacturing process

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KR20030062645A (en) * 2002-01-18 2003-07-28 차봉수 Manufacturing method of Korean hot pepper paste
KR101321390B1 (en) * 2011-09-28 2013-10-23 박정남 Method for fabricating rice hot pepper and rice hot pepper fabricated thereof

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KR920019271A (en) * 1991-04-18 1992-11-19 류경열 Soy Sauce

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Publication number Priority date Publication date Assignee Title
KR920019271A (en) * 1991-04-18 1992-11-19 류경열 Soy Sauce

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100556147B1 (en) * 2004-04-28 2006-03-03 주식회사 금호식품 A red pepper meal having chlorella and the manufacturing process

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